King Garden, 115 Lucy Lane, Suite A, Waynesboro, VA 22980 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: King Garden
Address: 115 Lucy Lane, Suite A, Waynesboro, VA 22980
Type: Full Service Restaurant
Phone: 540 941-8889
Total inspections: 8
Last inspection: 11/06/2015
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Inspection findings

Inspection date

Type
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation.		11/06/2015Routine
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation.		05/08/2015Routine
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation.		11/10/2014Routine
Hanndwashing, and dishwashing, facilities were being maintained properly.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods were "out of temperature" on top of the cold food prep bar. Cooked shrimp was at 48 F. Cooked chicken meat was at 48 F. Sliced ginger was at 46 F. Baby corn was at 47 F.
    Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. The cold food prep bar needs to be adjusted/serviced, immediately, so that it is again capable of holding all potentially hazardous foods at 41 F, or lower at all times. If the establishment wishes to use "time as the control" instead of using "temperature as the control"-until the unit is serviced/adjusted , so that it is capable of holding all foods at 41 F, or lower, at all times-then a label must be placed on each pan of food, indicating the time that the pan of food was placed on top of the unit. All foods must be eaten, or discarded within four hours of placing the pan of food on the unit. Also, each pan must be exchanged for a clean pan at least every four hours.
  • Temperature Measuring Devices - Food
    Observation: The 0-220 F "cooks'" metal-stemmed 0-220 F metal stemmed thermometer was reading 5 degrees too low.
    Correction: We require that there be an accurate 0-220 F metal stemmed thermometer, or the digital equivalent, be on site at all times, for monitoring internal temperatures of hot and cold foods. We strongly recommend that the establishment obtain an easy-to-read digital thermometer with a thin probe.
06/30/2014Routine
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation.		02/26/2014Risk Factor
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation.		10/21/2013Risk Factor
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation.		06/17/2013Routine
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation.		02/11/2013Routine

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